Ono Battered Fried Chicken Breasts

1 ½ Tbsp. cooking oil

1 tsp. salt

1 tsp. black pepper (adjust if you so choose)

1 ½ tsp. garlic powder

5 Tbsp. (or adjusted) of Italian bread crumbs (found in the baking sections of the grocery story)

4 Tbsp. flour

 

1 Tbsp. grated parmesan cheese (optional)

1 egg

6 pieces of chicken breasts

 

1.          Heat oil frying pan on med heat.

2.          Mix all of the dry ingredients in a bowl.

3.          In a separate bowl, scramble the egg.

4.          Dip each breast in the scrambled egg making sure the meat’s covered really well.

5.          Place each chicken piece spread out on a plate.

6.          Sprinkle and spread half of the dry ingredients all over the chicken.

7.          Turn over all of the chicken pieces and sprinkle the rest of the dry ingredients all over.

8.          Turn the chicken a couple times on the plate ensuring that the batter completely covers the moistened chicken.

9.          Carefully put the chicken pieces in the heated pan.

10.     Cook each side for approximately 10 minutes, or until thoroughly cooked.

 

 

Un-Barbecued Marinated Fried Chicken

This marinade may be adjusted according to the amount of chicken you use. As the picture depicts, it looks barbecued. The title is due to my original family recipe for Guam’s barbecue chicken; rather, I have tried it fried for the first time today, thanks to harsh conditions on the mainland.

Its. So. Awesome.

Recipe:
6 chicken thighs

3 cups shoyu (so it’s Hawaiian, but that’s okay….soy sauce may be used, too)

½ of a medium-sized onion, sliced

4 cloves garlic, smashed then peeled (yes, in that order…it’s easier to peel)

½ cup vinegar

¼ lemon juice from a lemon or 1 tsp. lemon juice. Add more if you want a bit of tartness to it.

 

Combine all of the above and let marinate for at least 24 hours in the fridge. I marinated mine for 48 hours.

1.      In a wok, pour and heat about ½ cup of cooking oil. This may seem a lot, but the oil kinda dissolves while cooking. More oil may have to be used if cooking in a frying pan.

2.      Gently add the chicken, one at a time, into the oil. Cook for about 40 minutes on med-high heat. Turn frequently to prevent the chicken from sticking to the bottom of the pan. Adjust the heat accordingly to prevent the chicken from being undercooked and from burning.

3.      The chicken should turn into a nice “barbecue” color. When in doubt, cut the middle of one of the thighs to check if it’s cooked thoroughly.

4.      Optional: in a separate pan cook the marinade on med-high heat. Boil for 5-10 minutes. Be careful that the sauce does not dissolve. You wanna save some of that yumminess to accent the dish!

5.      Have some rice with it if you so choose and enjoy! J

 

Chicken Tinola II, Easy Version!

Laid-back, simple, super-easy variation J

 

INGREDIENTS:

v 2 lbs chicken (cut into serving pieces)

v 1 thumb size ginger root, peeled and  cut into strips or grated; or you may use 1 tsp. ginger powder

v 3 cloves garlic (minced)

v 1 medium onion (sliced)

v Chopped, bite-sized under-riped papaya, any amount will do. It all depends on how much veggies you want!

v Frozen beans (again, amount varies)

v 1 Tbsp Fish Sauce (Patis) or 2 tsp. salt (adjust taste)

v 4 cups of water or more (rice water is a good option as it has always been a tradition to use in soup-recipes in my family for generations)

 

 

Directions:

1.   Throw everything, except for the papaya and beans, in a large pot, simmer on med heat for 40 minutes.

2.  Add papaya and let it simmer for another 20-30 minutes. They cook like potatoes, so once in a while, check for tenderness. Don’t overcook it to where it’ll just fall apart on you; it has to be the texture of well-cooked potatoes.

3.   Add in the beans and cook for about 10-15 minutes.

4.  Remove from heat. 

5.   Serve hot. Enjoy!

 

Ahi Poke

 

Th-e most favored dish on da Islands of Hawai’i!! This is a tad down from the limu version (infamous ONO seaweed on da Islands), so we use scallions instead. Ahi tuna is limited on da Mainland, but we get ours at a grocery store. If my ohana is reading dis, you can call me and ask where we get ‘em. I’m not gonna be liable for any raw fish that may cause food poisoning to my readers. So….please take caution when making dis recipe.

1 lb. ahi tuna

1 tsp. (more or less) Hawaiian salt, regular salt, or kosher salt (da local girl in me says “use Hawaiian salt”)

Chopped scallions

1.      Chop the tuna in ½” - 1” bite size chunks, and put in bowl.
2.      Add salt and scallions and mix well.

 

You may add one or more of the optional add-ons listed below for texture and/or taste:

Shoyu (Hawaiian “soy sauce”)

Sesame Oil

Roasted sesame seeds

Furikake

If you’re lucky: limu (this MIGHT be found in specialty stores where they probably sell expensive groceries. For example, I found some dried ones at Uwajimaya in WA state in a .25 oz package)

Tomato-Eggs

This recipe serves 4, but you may cut the recipe in half if need be. Enjoy!

5 large eggs

1 tsp. salt or 2 tsp. patis (or any Asian fish sauce which may be found in the Asian/Oriental sectionof the grocery store) =salt may be adjusted according to taste after it’s cooked=

2 cloves garlic, minced

Half of a medium-sized onion

3 roma tomatoes

2 Tbsp. green onions

 

1.      Scramble the eggs in a large bowl and add the salt or patis.

2.      In a large frying pan, sauté garlic, onions, and tomatoes until it is the consistency of salsa. Add the green onions, and cook for a couple of minutes.

3.      Pour in the eggs and gently scramble the eggs in with the vegetables.   Continue cooking until done. Note: It is possible for the mixture to get watery. Strain it out with a colander/strainer.

4.      Eat-n-enjoy with white rice!

 

Island Style Asparagus Dip

 

Ingredients:

¾ cup mayonnaise

2 tbsp. soy sauce

1 tbsp. lemon juice

1 clove (crushed then minced) garlic

 

Directions:

1.   Mix all ingredients together.

2.   Adjust ingredients to taste if need be.

3.   Use as dipping sauce for lightly steamed asparagus.

Guri-Guri

 

Ingredients:

2 12-ounce cans strawberry soda
14-ounce can sweetened condensed milk
12-ounce can 7-Up

 

Instructions:
Mix all ingredients. Freeze for 3 hours. Whisk mixture and refreeze for another 6-8 hours. Makes about 7 cups.

Cassava Cake

 

 

Ingredients:

 

For the cake:

2 pkgs. grated cassava

1 can coconut milk

¾ sugar (optional)

Topping:

1 can condensed milk

2 egg yolks

1.      Preheat oven to 330°F.

2.    In a small bowl combine and mix together the topping ingredients.

3.    In a separate bowl mix together the cassava, coconut milk and -- if you so choose – sugar.

4.    Pour the ingredients, except the topping in a 9x13 baking pan, and bake for 45 minutes.

5.    Add the topping and bake for another 20-25 minutes.

6.    Wait until cool and serve.



Chicken Tinola

 

INGREDIENTS:

v 2 tbsp. cooking oil
v 3 lbs chicken (cut into serving pieces)
v 1 thumb size ginger root, peeled and  cut into strips or grated
v 3 cloves garlic (minced)
v 1 medium onion (sliced)
v Half a head of cabbage, chopped or
    2 small to medium sayote/chayote or green papaya (cut into wedges)
v Frozen beans (amount varies)
v 1 Tbsp Fish Sauce (Patis) (adjust taste)
v 4 cups of water
v 1 chicken bouillon cube
v 2 tbsp cooking  oil

Directions:

1. In a saucepan, saute the garlic, onion & ginger in cooking oil. 
2. Add the chicken and cook for 5 minutes or until the chicken colors lightly.
3. Add the fish sauce.
4. Pour in the water and bring to a boil. Turn down the heat and simmer until chicken is done -- about 30-45 minutes. 
5. Add the chicken cube and the cabbage or sayote/chayote and beans. Continue simmering until sayote/chayote or beans are tender.
6. Remove from heat. 
7. Serve hot. Enjoy!

 

Avocado Dessert (super easy!!)

Ingredients

2 ripe avocadoes

Condensed milk

(optional) ice cubes

Instructions:

1.        Slice, cut, dice, or mash up avocadoes in a bowl.

2.       Throw in a few ice cubes, if you so choose.

3.       Add any amount of condensed milk to your heart’s content.

4.       Stir it up.

5.       Best part: enjoy!!

Butter Mochi (aka Bibingka)

 

Ingredients:

1 pound mochiko flour (found in most grocery stores in the Asian section)

2 1/2 cups white sugar

1 teaspoon baking powder

1/2 cup butter, melted

3 cups whole milk

5 eggs

1 teaspoon vanilla extract

Directions:

1.      Grease a 9x13 inch baking pan and preheat the oven to 350 degrees F.

2.      In a medium bowl, whisk together the eggs, vanilla and milk.

3.      In a separate larger bowl, stir together the rice flour, sugar, and baking powder.

4.      Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter. Pour into the baking pan.

5.      Bake for one hour.

6.      Cool completely and cut into squares.

 

Menudo



 

Ingredients :
~ Approximately 2 lbs. of pork (belly, shoulder or boneless ribs), cubed to about 1 to 1 1/2 inches
~ 2 onions, chopped
~ 1 garlic head (or 6-8 cloves), peeled and crushed (or minced)

~ 2 medium potatoes

~ 2 dried bay leaves

~ 1 16 oz. can tomato sauce

~ *bottled roasted bell peppers, jullienned

~ *frozen peas (any desired amount)

~ *bottled green olives

~ *bottled capers

~ lemon

~ **2 tbsp. fish sauce

*Optional: The amount of these vegetables may vary according to taste. The preserved juices in these bottled items may also be added.

**You may replace fish sauce with soy sauce (start with 1 tbsp.) and a little lemon juice (2 teaspoons). You can adjust the taste to your liking.

Directions:
Place the pork cubes in a large pan and cook for about 45 minutes on medium heat, adjusting heat when necessary, and stirring frequently. Add garlic and onions and sauté. Continue to cook until the pork has browned (but not fried all the way) and the onions have carmelized.

Add the potatoes, cover, and cook until the potatoes are tender (roughly 20 minutes), stirring frequently. Add the tomato sauce, roasted bell peppers, peas, green olives, capers, a dash of lemon, fish sauce, and ½ cup of water. Cover and simmer on low heat until the pork is tender. Add more water, if necessary, to keep it from drying up.  

 
Adjust the seasoning (soy sauce/fish sauce, lemon) to your taste. If it seems tart, sprinkle just a little bit of brown sugar to balance the flavor. It should just be a perfect balance of sweet, tart and salty.